Basic German Waffle Dough Recipe

4.73 from 11 votes

An authentic waffle recipe, that makes delicious buttery and fluffy waffles

Course Dessert, Waffle

Cuisine German

Prep Time 20

Cook Time 15

Total Time 35

Servings people

Calories 645kcal

Author Marita

To avoid a lumpy waffle dough, make sure that all the ingredients are at room temperature. If your butter is too cold, warm it up in the microwave for a few sections.
Place the butter, sugar, salt and vanilla extract in a bowl and whisk with a hand or standmixer for about 5 minutes until you achieve a creamy consistency.
Now add the eggs, one by one and whisk until combined.
Mix the flour and baking powder and add to the mixture. Add the milk and mix to a fluffy waffle dough.
Heat up your waffle maker. Once you have reached the desired temperature grease the plate with a little butter. This will avoid the waffles sticking to the plate. Now pour in a scoop of the mixture and bake the Waffles until golden brown.

When adding the waffle mixture to the waffle maker, I tend not to grease the iron too much, because the batter has enough fat in it.
If you are using the waffle maker for the first time, make sure to gradually test out the quantity of batter that you pour into the pans. Otherwise they quickly overflow.
I sometimes make the waffle batter ahead of time, and leave it in the fridge overnight. The ingredients might slightly separate, so make sure you stir the mixture well before baking.

Storage

You can store leftover waffles and pancakes in an airtight container in the fridge for about 2-3 days. You can just warm them up in an oven or microwave.
They can also be frozen and will keep in the freezer up to three months. I like to make a huge batch and then defrost them for a quick breakfast treat in the toaster or microwave. They will still have a nice and fluffy texture, but won’t be as crispy than when you make them fresh.